This video is doing really well so I'm glad you all enjoy this series idea. We just wanted to see whether or not these viral youtube videos with clickbait titles are actually any good and while something tells me they can't all be good, this recipe shows that some of them are worth your time. Look forward to more of these my friends and HAPPY COOKING to you all.
I did half the honey, twice the soy sauce, and added ginger and fresh red hot chili peppers, then served with chives and fried onions. Hands down one of the best chicken breasts I've ever had. Trying it with Tempeh this week too!
Hey I was thinking pepper flakes to add but yours sounds amazing! Were your red onion fresh, pickled, or sautéed. I’m doing this today with jasmine rice😊 Thank you for sharing
I cut down the butter and syrup a little bit but I've been making this recipe for a couple years. I eat it all the time. It's good for meal prep. I love it.
Having made this myself when skeptical, I was fully expecting the "holy crap that's actually really good" moment you and you friend had. The recipe is stupid easy and comes out way better than it has any right to be, lol.
Sophie has the best recipes ever... I watch her all the time... The great thing about Sophie's recipes are that they are not complicated and they are easy to cook... When ever my family gets tired of the same old food I hit up Sophie's channel and get a new recipe or two...
OK, I'm sold - definitely putting this in the dinner rotation for next week! ETA: We made it and it was freaking awesome. I also doubled the soy sauce and added a tablespoon of dijon mustard. Fan-freaking-tastic! Tender, juicy, little bit of crust and lots of nooks and crannies for that delicious sauce. This one is now in the regular rotation!
I do this on a regular basis. Sometimes instead of apple cider vinegar I use Balsamic vinegar and instead of syrup I use honey. I've cooked pork and beef the same way and it's all GOOD.
So I follow Sophi, her dishes are fantastic and I have made this very dish a few times my self. Totally worth the views. but here is the spin. As a single father of two in a high ranking job with a love for cooking, I am wiped out by the time I get home with my girls and only then do I have to start cooking, by the time were done, I have nearly no time with them before they have to go to bed. Sophi's recipies, if you look closly are all generally healthy and can be done in a very short time, and so thanks to her, I let my 7 year old use my Myabi and or kenshun, and she is able to make this dish compleatly by her self. It gets her interested in healthy cooking, makes her feel like a grown up master chef. the reward she gets from cooking and seeing the clean plates is a win win all round. I would give 10 out of 10 to this woman, just because her dishes are mostly easy for a younger audience to cook.
This is gonna be a great series! I appreciate that you approached your rating honestly and didn't let the fact that it was basically a tik tok recipe sway you.
@@thatdudecancook Thanks Dude, I've been cooking chicken breasts this way for years, easy and perfect every time. Try honey instead of maple syrup, creates a better glaze. Let us know when the funeral service is for the fridge, I think he's done. 🍻
Second this comment. Gonna be a GREAT series and thank you for all you do sir. Your vids got me back in the kitchen and having fun once again! Wish I had a fridge to punish
@@Magnum3144 lol I know, right?? I lowkey wanna buy an old fridge at a secondhand store just to beat the shit out of it when I do a great job in the kitchen. Looks cathartic!
I felt EXACTLY how you did about this going in. I have not tried it yet but upon hearing the ingredient list I thought how can this not be great. I'd probably serve it over rice with steamed broccoli to cut down on the thick and sweetness
Thanks, Bro! We had fun making this one so it will be cool to keep it going and test some more of these viral youtube recipes, This one was great but I have a feeling that they aren't all winners if you know what I mean.
Years ago, I was tired of having my chicken breasts take forever to cook in the thick parts while overcooking the thin parts, and I didn't want to try to flatten them, so I started cutting them like this. I got out of the habit of doing this, not sure why, but it's neat to see someone else do it. I also never thought of dredging them and making a thick sauce for them. What a great idea.
At first, I thought you were going to trash it. I'm really happy that you didn't and that you actually liked it and gave her credit. I'm looking forward to the rest of this series.
Sonny is fair and doesn’t have a competitive ego. I think this will be a great series, and for those things that aren’t so good he will recommend some changes. This is smart and fun times for foodies.
Yes, I agree....I have looked a few of the various "Rezepte/Recipes" on YT.... there are various sites and some of them are just plain repetitive.....same ingredients, some boringly so. Many are just a conveyor belt variation on a theme of those same staples. This particular one looks quite interesting though....and on Sonny's view...I WILL try it! Enjoy your kitchen!
This is a great idea for a series. I hope you do this for a while. I'm usually skeptical of all viral recipes. They usually look good, but taste boring (not bad). Only exception was the viral baked feta/tomato pasta. That was a shocker.
Just made this and it was great. My picky wife went back for seconds. I am always hesitant to try trendy meme recipes, but this technique is really good. The scoring helps the thick part of the chicken have more surface area and cook at the same rate as the thinner part which keeps it juicy. Pan sauce was great after adjustment to make it less sweet. Will def make it again.
90% of Sophie's videos say that she makes them or could make them every day or a few times a week. It draws eyeballs and clicks. Glad to know that they are indeed delicious. Thank you. Gotta try it now.
I made this last night and followed it almost to a T and it was really good. The only thing I changed was I added 1/4 a cup of maple syrup, some red chili pepper flakes, but other than that it was awesome.
The accomplished chef in you comes out in wishing to tweak the recipe here and there...kudos to you for giving a this recipe such high marks after going in with such skepticism! Looks like this will be on the menu this weekend at my place. Thanks, Sonny!
I made this recipe a couple days ago and we LOVED it! I too was sure the chicken would be dry. But no! Nice to see your confirmation👍 My mods were more soy sauce and more vinegar. Plus, after 3 mins on each side, I set the chicken aside while I did the sauce, then added them back in, basting and turning while the sauce thickened up. I served it with another YT recipe, buttery garlic rice. Yum! 😋
Sophie is from Germany or from a German-speaking country - or rather she could have been, as I don't know it for a fact, rather I'm just guessing by the name of the channel, and people seem to have spotted several inconsistencies in her German. Essen rezepte (approximately EH-ssen reh-TSEH-pteh) means cooking recipes (literally "to eat recipes"). :)
I watched this video for the first time last night. When I woke up I made it... The only thing I can say is wow! This easy recipe exceeded my expectations. It may be the best chicken I ever tasted.... EVER! It was THAT good! Presentation is 10/10, taste is 9/10 and texture is 10/10. Only reason I gave the taste a '9' is it was slightly sweet for my taste but that can be easily adjusted. PS- I used a quality maple syrup instead of honey. Also, if you add the garlic too early, it will burn black. I added it at the end while making the sauce
I will have to try this recipe. But I have been cutting my chicken like this for quite some time. Usually I marinate it overnight in oil, lime juice, salt/pepper, and tarragon. Then toss it on the grill the next day. A nice bright and juicy chicken. This recipe looks good in a completely different direction, but just as simple.
Thanks for your video! My grandmother made this when I was young, She put garlic and ginger, even a little soy and honey with orange zest in there.. cross cut the chicken the same way. Awww.. the memories. She's a WW2 survivor from Germany, RIP Awesome Grandma! I didnt realize the lady who hosts Essenrezepte is German! RAD! I have to make this for my friends now. I would prefer to do this with Sunflower high oleic oil.
Hey bud, Just now found this video over a year and a half since you made it. The chicken is just finishing up now. The sauce is fine from what I've tasted and I will soon be diving in. I enjoy your energized videos. Thanks very much.
Thanks for sharing this recipe! Just made it for my wife and I and it turned out great! Added some chili oil at the end to cook the garlic and make the glaze.
It doesn‘t do anything to prevent the butter from browning, it just waters down the amount of butter so when it browns you notice the browning flavor less
@@geekmac9349 My full comment states that it prevents the butter from browning “so easily”. That is because the olive oil does increase the smoke point of the butter. On another note, to agree with you it does dilute the flavor of the browned butter. Of course the butter will still brown. Perhaps I should have stated that it doesn’t brown as “quickly” in lieu of “so easily”.
This is interesting. Butter browns around 300°F, and EVOO smokes around 350°F (Light Olive Oil is around 470°F). I wonder why the addition of olive oil would slow the Maillard reaction of the butter solids.
@@johnafleenor2986 Butter browns because after boiling off the water content the milk solids toast in the butter fat. By adding olive oil you only add more fat for the solids to toast in. The solids will toast at the same temperature either way, the smoke point of the oil surrounding them has nothing to do with it
I slightly reduced maple syrup (3 TBSP) & increased soy & vinegar (2TBSP each) as you suggested after tasting. we enjoyed this and will make it again, i may tweek it a bit. liked that it was quick & easy. Thanks Dude.
I loved your reaction! We don't est gluten, but I can figure that part out and give this a go sometime. It looks tasty and I like the odea of less sweetness, more salty
As a former line cook at a few good restaurants in NYC, I used to think all these viral tiktok recipes were absolute trash. The one that made me change my mind was the baked feta pasta. That one was actually good.
Tried this yesterday and it was amazing, absolute hit with all my friends. Thanks for sharing! Did use a bit less honey and a bit more soy sauce on mine than the original recipe
I cooked Sophia's version at the request of my family. It got that incredulous, overwhelmed- with-flavor reaction from everyone! I'm a big fan of your videos.
I usually ignore those "This recipe is so good, everyone will lick their plate and ask for more" channels like a plague but this series won't hurt much. 112k view on the second day!! That's a huge number dude. Congrats!!🎉🎉
I follow Sophia’s channel and it has helped me cook easy dinners with cheap ingredients and lots of veggies. It might not be her aim, but it works. I like it a lot, even though there are hundreds of channels like hers with similar recipes.
This dish is amazing. I didnt get the recipe off here, but i hv been making this for a couple years. I used scallions, not chives, and at the first time i used brown sugar not honey or syrup as my honey had gone bad, but its great either way. One of my favorite stove top chicken recipes. I actually happened upon it trying to recreate a dish i had in a restaurant. Try it if u love chicken!!!
I've been following Sophie for a while now. Her food videos are awesome, and looks delicious. Most of her meals are paired with potatoes. She must own a potato farm or something
You mean Rosemary Potatoes? There's hardly a week goes by without someone on "Das Perfekte Dinner" (Come Dine with Me) cooking these with Bohnen in Speckmantel (Green beans wrapped in bacon) and doing as if they created something fantastic.
Ive made some minor change to this recipe in terms of soy sauce/syrup/vinegar levels but other than that I keep it the same. It's an absolute staple in my household. Once a week, Umami Sticky Chicken, cannot get enough of the stuff. Really appreciate the channel and series for having an honest go at these types of recipes and being honest when they're fucking amazing. Keep up the good work so I can keep telling folks that I can cook too!
I've done that for years. Finally got an instant read thermometer. I use it religiously. For chicken breasts I stop cooking at 155. carry over heat gets it easily to the safe zone it it's quite tender and juicy. Hope this helps!
This series has everything it needs to be amazing. Too many other series like this are done by people who can't cook or just don't prepare properly, so half the video is "I didn't have any of x so I'm just going to use x" and they don't have the know-how to realize it will COMPLETELY change the dish! So many possibly good recipes are ruined by people just being ignorant for content. You should be able to do all of these recipes, so we can TRUST if they're good or not!
Thank you for adding this video! I always see these videos and recipes on RUclips and they are very soothing to watch and listen to, but I had not given one a go myself yet.
I’ve followed you for years, and made this after seeing the original recipe…you’ve validated my thoughts! Thanks for all you’ve done to help hone my cooking skills!
Pink Himalayan salt is mined from ancient sea beds in the Himalayan region, and some studies have found that it may contain trace amounts of heavy metals like lead and arsenic. While these levels are generally considered to be safe for human consumption, people who consume large amounts of Pink Himalayan salt regularly may be at risk of long-term heavy metal exposure.
sprinkle lemon juice on top when finished or serve with some lemon quarters on the side. I love adding lemon juice to almost everything chicken that I make.
My first video and it couldn't be a better click bait! I am just so glad I found you and yes, more and more and more of these! Have great day and thanks for bringing me some joy!
Butter has such a low burn temp so I always add olive oil to my butter to increase the burn temperature. You can cook with butter flavour at a way higher temperature when olive oil is added.
Just made this chicken recipe, took your advice to use less maple syrup. Turned out delicious, that sauce is everything.. thanks for testing it out for us! I will be making this recipe again. 😋
Since her recipes don't have titles, and I followed your suggestion to reduce the honey and increase the soy sauce, I have saved this recipe as "Sophie's Chicken, Sonny-Side Up". Subscribed for the crazy eyes ("Don't Look at Me') while squeezing the potatoes in your review of her other recipe (the Frozen Chicken Breast thing).
I've made versions of this and it is very good. Slicing the chicken like that allows for all the flavors to penetrate the chicken breast. It also makes it super easy to cut with your fork. Yum!
I watch her recipes all the time.... she has an ASMR feel to her cooking... i believe she's in Germany. First time seeing your content though... i subbed. Cheers!
Agree on the pink salt. Always sea salt for me, personally. Quite happy that Vancouver Island Sea Salt is produced here. One of my fave salts. Only changes I'd have made, would be brining the breasts 1st. Great way to infuse flavour and add some moisture. I'd have made it with skin on boneless thighs. No need to brine, but a rub left on for a few hours would add some depth (Gochugaru, smoked paprika, mustard powder and granulated garlic. You could also use these flavours in a brine).
This video is doing really well so I'm glad you all enjoy this series idea. We just wanted to see whether or not these viral youtube videos with clickbait titles are actually any good and while something tells me they can't all be good, this recipe shows that some of them are worth your time. Look forward to more of these my friends and HAPPY COOKING to you all.
10k views in 2 hours. Yep, doing well. Good job!
Those videos are pretty soulless, so it's fun to watch with a bit of personality and fridge-bashing.
might be a nice gesture to reference the original video link, no shade, much love
It wasn't too dry, Sonny? I had the same thought that you did about the scoring.
Is the 50 states series squashed?
I did half the honey, twice the soy sauce, and added ginger and fresh red hot chili peppers, then served with chives and fried onions. Hands down one of the best chicken breasts I've ever had. Trying it with Tempeh this week too!
Yeah, it's way too sweet as is for sure
That's what I would do too!
Which Red hot chili peppers did you use, Anthony kiedis or flea?
@@that.guy11 All of them 😄
Hey I was thinking pepper flakes to add but yours sounds amazing! Were your red onion fresh, pickled, or sautéed. I’m doing this today with jasmine rice😊 Thank you for sharing
I cut down the butter and syrup a little bit but I've been making this recipe for a couple years. I eat it all the time. It's good for meal prep. I love it.
Having made this myself when skeptical, I was fully expecting the "holy crap that's actually really good" moment you and you friend had. The recipe is stupid easy and comes out way better than it has any right to be, lol.
Sophie has the best recipes ever... I watch her all the time... The great thing about Sophie's recipes are that they are not complicated and they are easy to cook... When ever my family gets tired of the same old food I hit up Sophie's channel and get a new recipe or two...
You have a link to this chicken recipe of Sophie’s? Thx
@@PS-qb8rm ruclips.net/video/Wle1rLCQvuM/видео.html
w...why...do...plpl...type...like....this....it....looks...dumb....a....s.....fukc....
What's her name? Tyia
@@ellebee5607 her channel is essen rezepte... It's German for easy recipes or food recipes I forget what it was... The woman's name is Sophie...
OK, I'm sold - definitely putting this in the dinner rotation for next week! ETA: We made it and it was freaking awesome. I also doubled the soy sauce and added a tablespoon of dijon mustard. Fan-freaking-tastic! Tender, juicy, little bit of crust and lots of nooks and crannies for that delicious sauce. This one is now in the regular rotation!
simply dreamlike this chicken I could lie down in there and eat up everything greetings from the crazy kitchen in MANNHEIM
I do this on a regular basis. Sometimes instead of apple cider vinegar I use Balsamic vinegar and instead of syrup I use honey. I've cooked pork and beef the same way and it's all GOOD.
Thanks...that would be my way to go too........ 👍👍👍
So I follow Sophi, her dishes are fantastic and I have made this very dish a few times my self. Totally worth the views. but here is the spin. As a single father of two in a high ranking job with a love for cooking, I am wiped out by the time I get home with my girls and only then do I have to start cooking, by the time were done, I have nearly no time with them before they have to go to bed. Sophi's recipies, if you look closly are all generally healthy and can be done in a very short time, and so thanks to her, I let my 7 year old use my Myabi and or kenshun, and she is able to make this dish compleatly by her self. It gets her interested in healthy cooking, makes her feel like a grown up master chef. the reward she gets from cooking and seeing the clean plates is a win win all round. I would give 10 out of 10 to this woman, just because her dishes are mostly easy for a younger audience to cook.
Nice to see a good father man, keep it up!
Thanks Oscar☺@@OscarOliu
@@OscarOliu0:00
What is a myabi/kenshun?
@@user-vq5hh9bk2m types of knifes I think
This is gonna be a great series! I appreciate that you approached your rating honestly and didn't let the fact that it was basically a tik tok recipe sway you.
Gonna call it how I see it, if it sucks I'll tell you and if it's great like this one I'll let you know
@@thatdudecancook Thanks Dude, I've been cooking chicken breasts this way for years, easy and perfect every time. Try honey instead of maple syrup, creates a better glaze. Let us know when the funeral service is for the fridge, I think he's done. 🍻
Second this comment. Gonna be a GREAT series and thank you for all you do sir. Your vids got me back in the kitchen and having fun once again! Wish I had a fridge to punish
@@Magnum3144 lol I know, right?? I lowkey wanna buy an old fridge at a secondhand store just to beat the shit out of it when I do a great job in the kitchen. Looks cathartic!
@@kc72186 Try adding some ginger and peppers with the garlic too. It's amazing!
I felt EXACTLY how you did about this going in. I have not tried it yet but upon hearing the ingredient list I thought how can this not be great. I'd probably serve it over rice with steamed broccoli to cut down on the thick and sweetness
Stoked to see this series, I've learnt heaps from your vids alone so seeing you review others just adds more to our repertoire haha
Thanks, Bro! We had fun making this one so it will be cool to keep it going and test some more of these viral youtube recipes, This one was great but I have a feeling that they aren't all winners if you know what I mean.
@@thatdudecancook “you miss 100% of the shots you don’t take.”
@@Dan_Boston”-Wayne Gretzky” -Michael Scott
I love that Sophie doesn't talk. So relaxing and enjoyable to watch her cook. OR we can listen to Squiggy try to recreate perfection.
wow so sexist lol
Followed the recipe and made it today but added a little sesame oil with the honey/soy/garlic.... it was delicious!
Please make “We’ll See About That” a playlist!
I really love this series. Keep em coming! Your videos are fun and entertaining and got me back in the kitchen.
Years ago, I was tired of having my chicken breasts take forever to cook in the thick parts while overcooking the thin parts, and I didn't want to try to flatten them, so I started cutting them like this. I got out of the habit of doing this, not sure why, but it's neat to see someone else do it. I also never thought of dredging them and making a thick sauce for them. What a great idea.
At first, I thought you were going to trash it. I'm really happy that you didn't and that you actually liked it and gave her credit. I'm looking forward to the rest of this series.
Sonny is fair and doesn’t have a competitive ego. I think this will be a great series, and for those things that aren’t so good he will recommend some changes. This is smart and fun times for foodies.
Yes, I agree....I have looked a few of the various "Rezepte/Recipes" on YT.... there are various sites and some of them are just plain repetitive.....same ingredients, some boringly so.
Many are just a conveyor belt variation on a theme of those same staples.
This particular one looks quite interesting though....and on Sonny's view...I WILL try it! Enjoy your kitchen!
What I like about this one is it's mostly about the technique of cutting & pan-frying. It could be done with a world-wide variety of sauce options.
This is a great idea for a series. I hope you do this for a while. I'm usually skeptical of all viral recipes. They usually look good, but taste boring (not bad). Only exception was the viral baked feta/tomato pasta. That was a shocker.
Made this last night! My H hates any sauces (he's a dry-rub guy:)--I did add some red pepper flakes for some heat).....he LOVED, LOVED, LOVED it!!!
Just made this dish, it was awesome! I added some red pepper flakes and it turned out great!
I love watching Sophie. I haven't gotten the nerve to try one myself, but after your review I just might. I love how honest you were.
Just made this and it was great. My picky wife went back for seconds. I am always hesitant to try trendy meme recipes, but this technique is really good. The scoring helps the thick part of the chicken have more surface area and cook at the same rate as the thinner part which keeps it juicy. Pan sauce was great after adjustment to make it less sweet. Will def make it again.
90% of Sophie's videos say that she makes them or could make them every day or a few times a week. It draws eyeballs and clicks. Glad to know that they are indeed delicious. Thank you. Gotta try it now.
I’ve learned a ton on things watching you!
Keep doing what you are doing, We love you. Roll Tide.
WHAT A GREAT VIDEO!
You tasting.. then cutting straight to you giving that fridge the “ what for”
Was gold. Thank you
I made this last night and followed it almost to a T and it was really good. The only thing I changed was I added 1/4 a cup of maple syrup, some red chili pepper flakes, but other than that it was awesome.
I made this a couple times and I used brown sugar instead of syrup. Worked great and my kids loved it.
The accomplished chef in you comes out in wishing to tweak the recipe here and there...kudos to you for giving a this recipe such high marks after going in with such skepticism! Looks like this will be on the menu this weekend at my place. Thanks, Sonny!
I made this recipe a couple days ago and we LOVED it! I too was sure the chicken would be dry. But no! Nice to see your confirmation👍 My mods were more soy sauce and more vinegar. Plus, after 3 mins on each side, I set the chicken aside while I did the sauce, then added them back in, basting and turning while the sauce thickened up. I served it with another YT recipe, buttery garlic rice. Yum! 😋
Sophie is from Germany or from a German-speaking country - or rather she could have been, as I don't know it for a fact, rather I'm just guessing by the name of the channel, and people seem to have spotted several inconsistencies in her German. Essen rezepte (approximately EH-ssen reh-TSEH-pteh) means cooking recipes (literally "to eat recipes"). :)
So many Germans in Texas. Shame Sonny that you don't know how to pronauce 'rezepte' 😜
I think it's an indian person pretending to be ger. Her hands are waay to dark to be german.
@@greenblack6552 there are brown people in germany.
@@RobertoBC I am aware of that, but the person in the thumbnail is clearly white.
@@theChily right!
I watched this video for the first time last night. When I woke up I made it... The only thing I can say is wow! This easy recipe exceeded my expectations. It may be the best chicken I ever tasted.... EVER! It was THAT good! Presentation is 10/10, taste is 9/10 and texture is 10/10. Only reason I gave the taste a '9' is it was slightly sweet for my taste but that can be easily adjusted.
PS- I used a quality maple syrup instead of honey. Also, if you add the garlic too early, it will burn black. I added it at the end while making the sauce
Great concept for a series, looking forward to seeing more
more on the way!
@@thatdudecancook 👌👌👌
I will have to try this recipe. But I have been cutting my chicken like this for quite some time.
Usually I marinate it overnight in oil, lime juice, salt/pepper, and tarragon. Then toss it on the grill the next day. A nice bright and juicy chicken.
This recipe looks good in a completely different direction, but just as simple.
The minute you described the videos my immediate reaction was that it would be an Essen Rezepte video. 😂.
Thanks for your video!
My grandmother made this when I was young, She put garlic and ginger, even a little soy and honey with orange zest in there.. cross cut the chicken the same way. Awww.. the memories. She's a WW2 survivor from Germany, RIP Awesome Grandma! I didnt realize the lady who hosts Essenrezepte is German! RAD! I have to make this for my friends now. I would prefer to do this with Sunflower high oleic oil.
I always chuckle to myself imagining his next door neighbours watching him through their window, charge and attack his fridge lol
most sane suburban neighbour
Hey bud, Just now found this video over a year and a half since you made it. The chicken is just finishing up now. The sauce is fine from what I've tasted and I will soon be diving in. I enjoy your energized videos. Thanks very much.
This is basically a fancy Filipino Adobo with the addition of maple syrup. Glad to see the world enjoying Filipino cuisine!
Thanks for sharing this recipe! Just made it for my wife and I and it turned out great! Added some chili oil at the end to cook the garlic and make the glaze.
I agree with the olive oil and butter mix. I fry and scramble eggs with that too. The olive oil tends to prevent the butter from browning so easily.
It doesn‘t do anything to prevent the butter from browning, it just waters down the amount of butter so when it browns you notice the browning flavor less
@@geekmac9349 My full comment states that it prevents the butter from browning “so easily”. That is because the olive oil does increase the smoke point of the butter.
On another note, to agree with you it does dilute the flavor of the browned butter. Of course the butter will still brown. Perhaps I should have stated that it doesn’t brown as “quickly” in lieu of “so easily”.
This is interesting. Butter browns around 300°F, and EVOO smokes around 350°F (Light Olive Oil is around 470°F).
I wonder why the addition of olive oil would slow the Maillard reaction of the butter solids.
@@james.randorff The oil isn’t part of the maillard reaction. However, it can affect the temp and moisture content when it occurs.
@@johnafleenor2986 Butter browns because after boiling off the water content the milk solids toast in the butter fat. By adding olive oil you only add more fat for the solids to toast in. The solids will toast at the same temperature either way, the smoke point of the oil surrounding them has nothing to do with it
Made this tonight for dinner, served it with white sticky rice and oven roasted broccoli it was amazing, looking forward to this series
It's a german channel and the name translates to "food recipes" because it contains food recipes JA?!
LIES.
Obviously a German Food Channel would all be bratwurst currywurst and schnitzel...
Mein Gott! You do have a violent streak! 😂
I love that channel awesome recipes
I make this very often. I love it. Easy delicious. Never dry. I also add ginger want to try some green peps.
I’m looking forward to more episodes of “We’ll See About That.” Great concept, but I feel so bad for the fridge!
I slightly reduced maple syrup (3 TBSP) & increased soy & vinegar (2TBSP each) as you suggested after tasting. we enjoyed this and will make it again, i may tweek it a bit. liked that it was quick & easy. Thanks Dude.
That was actually hilarious, the instant cut to you about to absolutely level your fridge absolitely sent me.
I loved your reaction! We don't est gluten, but I can figure that part out and give this a go sometime. It looks tasty and I like the odea of less sweetness, more salty
As a former line cook at a few good restaurants in NYC, I used to think all these viral tiktok recipes were absolute trash. The one that made me change my mind was the baked feta pasta. That one was actually good.
Tried this yesterday and it was amazing, absolute hit with all my friends. Thanks for sharing! Did use a bit less honey and a bit more soy sauce on mine than the original recipe
I watch this RUclipsr all the time, and others similar to her. Great everyday recipes
I cooked Sophia's version at the request of my family. It got that incredulous, overwhelmed- with-flavor reaction from everyone! I'm a big fan of your videos.
I am diabetic and was able to adjust this recipe to be low carb. Tasted great. I will be making it a lot.
Dude seriously u are one of the best RUclipsrs!! Educational and funny!! Love it....thank you!!
I usually ignore those "This recipe is so good, everyone will lick their plate and ask for more" channels like a plague but this series won't hurt much. 112k view on the second day!! That's a huge number dude. Congrats!!🎉🎉
I follow Sophia’s channel and it has helped me cook easy dinners with cheap ingredients and lots of veggies. It might not be her aim, but it works. I like it a lot, even though there are hundreds of channels like hers with similar recipes.
Sophie has good recipes but almost all of the thumbnails say that she cooks it almost everyday....😀
Cool series!
Lmaooo that’s so true. She eats a lot 😂😂😂
She cooks 50 delicious recipes almsost every day! Mmmm lecker!! 😋
giving us the ol senpai kai
lmao! Ive been following her for a while too and noticed she always does that. I was thinking how many meals a day does she cook?
She is 400 pounds.
Making this for dinner this week with some rice and broccoli! Easy, fast and tasty looking- perfect for busy weeknight!.
I'm making this tonight for the family. Dad points are going to hit 100!
How did it go?!
@@AK-jt7kh I cooked some saffron rice and steamed broccoli with it and it was a family hit.
This dish is amazing. I didnt get the recipe off here, but i hv been making this for a couple years. I used scallions, not chives, and at the first time i used brown sugar not honey or syrup as my honey had gone bad, but its great either way. One of my favorite stove top chicken recipes. I actually happened upon it trying to recreate a dish i had in a restaurant. Try it if u love chicken!!!
I've been following Sophie for a while now. Her food videos are awesome, and looks delicious. Most of her meals are paired with potatoes. She must own a potato farm or something
Germans love potato. Pretty much an unoffical national treasure for them.
@@zoe..d Not only Germans
You mean Rosemary Potatoes? There's hardly a week goes by without someone on "Das Perfekte Dinner" (Come Dine with Me) cooking these with Bohnen in Speckmantel (Green beans wrapped in bacon) and doing as if they created something fantastic.
Ive made some minor change to this recipe in terms of soy sauce/syrup/vinegar levels but other than that I keep it the same. It's an absolute staple in my household. Once a week, Umami Sticky Chicken, cannot get enough of the stuff. Really appreciate the channel and series for having an honest go at these types of recipes and being honest when they're fucking amazing. Keep up the good work so I can keep telling folks that I can cook too!
Sophia literally uses nearly the same title on everything xD
Made this the other day. As I tend to do, I overcooked the chicken (I never seem to get it right) but it was still very good. I will be trying again.
I've done that for years. Finally got an instant read thermometer. I use it religiously. For chicken breasts I stop cooking at 155. carry over heat gets it easily to the safe zone it it's quite tender and juicy. Hope this helps!
Everything she posts she says is so good she cooks it everyday.
This series has everything it needs to be amazing. Too many other series like this are done by people who can't cook or just don't prepare properly, so half the video is "I didn't have any of x so I'm just going to use x" and they don't have the know-how to realize it will COMPLETELY change the dish! So many possibly good recipes are ruined by people just being ignorant for content. You should be able to do all of these recipes, so we can TRUST if they're good or not!
I have seen her videos and there are many she cooks everyday. Not sure his she manages to make so many everyday. Maybe she owns a restaurant.
+100000 on the sentiment
It’s called clickbait.
I can't stand those titles.
I make this once a week with honey, soy sauce and rice vinegar. My friends and family members too!!! Easy and delicious!!❤❤
That pattern is great for BBQ chicken. Gives you so much more of the crispy bits!
Definitely worth the hype. My whole family ate and enjoyed it. That is no small feat!
Thank you for adding this video! I always see these videos and recipes on RUclips and they are very soothing to watch and listen to, but I had not given one a go myself yet.
I’ve followed you for years, and made this after seeing the original recipe…you’ve validated my thoughts!
Thanks for all you’ve done to help hone my cooking skills!
Pink Himalayan salt is mined from ancient sea beds in the Himalayan region, and some studies have found that it may contain trace amounts of heavy metals like lead and arsenic. While these levels are generally considered to be safe for human consumption, people who consume large amounts of Pink Himalayan salt regularly may be at risk of long-term heavy metal exposure.
Unfortunately, there is no safe level of lead. It accumulates in the body and slowly kills your cells' ability to use oxygen.
sprinkle lemon juice on top when finished or serve with some lemon quarters on the side. I love adding lemon juice to almost everything chicken that I make.
Thank you! I've never seen this! It looks so good! I'm going to try it right now for dinner but with some hot honey. Hope it's good!
Bruh, you're an inspiration. I started seeing your guys when the pandemic hit and look at you now. Amazing job.
Made it! It was really good! Awesome recipe! Used orange blossom honey and wow! Really easy recipe Thank you! I'll be making this again!
My first video and it couldn't be a better click bait! I am just so glad I found you and yes, more and more and more of these! Have great day and thanks for bringing me some joy!
Butter has such a low burn temp so I always add olive oil to my butter to increase the burn temperature. You can cook with butter flavour at a way higher temperature when olive oil is added.
That's not true, it doesn't increase it in the slightest.
Just made this chicken recipe, took your advice to use less maple syrup. Turned out delicious, that sauce is everything.. thanks for testing it out for us! I will be making this recipe again. 😋
I talked the wife into trying this one day, we have made it several times since. So delicious and reheats wonderfully
I just made this tonight for the 1st time. It was much easier a quicker than I thought it would be and it tasted amazing.
Just subscribed! I love your videos and the intertwined comedy, going to try plenty of your content! Thank you 👍👏🙏
I found this recipe on RUclips a year ago. I have made this several times and I absolutely love it!
I am already loving this new series! I was so hoping that someone would try out all of the highest food likes videos.
The cut straight to the fridge was hilarious! Glad I've found you
Это действительно отличный рецепт, готовлю так уже несколько лет.
This is a really great recipe, I've been making it this way for several years now.
I tried this last week and, Man, it was good. I'm gonna try it with pork chop. I think that would be great as well.
Please keep these videos up, i like how you explain the videos aswell as they dont get into detail but you do
The fridge is classic 💪 No1 online can mess wit it 👍
Since her recipes don't have titles, and I followed your suggestion to reduce the honey and increase the soy sauce, I have saved this recipe as "Sophie's Chicken, Sonny-Side Up". Subscribed for the crazy eyes ("Don't Look at Me') while squeezing the potatoes in your review of her other recipe (the Frozen Chicken Breast thing).
I'm already pumped for this series
I've made versions of this and it is very good. Slicing the chicken like that allows for all the flavors to penetrate the chicken breast. It also makes it super easy to cut with your fork. Yum!
I added extra soy sauce and apple cider vinegar and did 1/4 cup of syrup and it turned out so good.
I watch her recipes all the time.... she has an ASMR feel to her cooking... i believe she's in Germany. First time seeing your content though... i subbed. Cheers!
Genuinely educational videos that make me chuckle is a rarity. I love how you gone from love tapping the fridge to a mix of jason/john wick
Agree on the pink salt. Always sea salt for me, personally. Quite happy that Vancouver Island Sea Salt is produced here. One of my fave salts.
Only changes I'd have made, would be brining the breasts 1st. Great way to infuse flavour and add some moisture. I'd have made it with skin on boneless thighs. No need to brine, but a rub left on for a few hours would add some depth (Gochugaru, smoked paprika, mustard powder and granulated garlic. You could also use these flavours in a brine).
I honestly think you are one of the best on youtube.. Great video
I'm excited to try this for my hubby and I. We eat a ton of chicken and I think this recipe is going to be great for us
I was looking for a good chicken recipe to copy/paste to our stove top. I think we found it with this video! Praise the Lord!!!!